EllieTheChubb wrote:Dewey wrote:The Mediocre Hunter wrote:Dewey wrote:The Mediocre Hunter wrote:Ok so does everyone agree with just grinding the neck? Or does anyone do roasts with it? I have it cut into the sections now and want to decide if cut it up for ground, or leave bone in or debone for roasts. I've been working on getting the fat and silver skin off of the chunks I took off the hind leg but seems like there's always more that shows up. Don't want to over do it but don't want to leave stuff on there that will make the meat end up bad. Also noticed that as the meat gets warmer the harder it is to trim. Do you guys see this or is my mind making this up?
I prefer the neck in roasts. Way too much connecting tissue especially on a big buck to trim off for burger. In a slow cooker a lot of that connecting tissue either melts away or separates from the neck muscles leaving some nice tender meat. Perfect for sandwiches.
Cold or slightly frozen meat trims way easier. Anytime it softens up too much it’s much more difficult to work with. When that happens I throw it in the freezer for a bit till it firms up again.
When I trim for burger only pure red meat goes in the grinder. In the end you will have much better tasting burger. It’s very time consuming but worth the effort.
Sounds good. Do I leave the bone in the neck?
And ok on the grind pile. I'll have to trim more on those pieces. Do you mix the deer grind with some pork or anything while packaging or just package it pure?
I trim it off the neck bone.
As far as adding pork I don’t do that. I like pure venison. Just rough grind first and fine grind next and the burger holds together well without any fillers.
I grind the neck. I leave the sirloin and a rounds whole so theres plenty of better roasts.
I'll debone and trim all the fat off but dont worry about connective tissue. This goes for all scraps aswell. Then straight into the grinder. I'm sure it depends on your grinder. Some folks think the sinue clogs everything up. Ive found if everythings cold theres no issue. Put your grinder in the freezer and the meat ideally is right at the point of freezing. It just makes everything easier (and safer from a food safety perspective).
I dont add fat to my burger or sausage either. When I started out years ago I added pork fat back but over they years added less and less. About 5 years ago I started doing straight vennison and I honestly think its better.
How much connective tissue do you leave? And how little can your scraps be? I feel like I'm losing alot while trimming the silver skin